recommends...

today's small run at upper thoman but big breakfast! the 油ness, 滑ness, and 嫩ness here is omg "mou tak teng". don't belittle the limpy shaped lou mai kai, this wetter-than-usual is actually a must-try if you ask me!

afternote: quality of noodles is exceptional. dapao for hours and noodles remained springy!

queue at heng heng fish soup starts again at the reopening of 505 food centre after months haitus. clear light soup with a fried garlicky punch, is the slice fish that are definitely the main attraction here. generously thick and specially firm, the freshness is without saying ($5). the bonus comes from the super shiok sambal chili which itself is worthy of mentioning too! even the mid-day sun won't stop you dunking the slices into the fiery chili and washing it down with the hot soup. worth it. #burpplebestofjurong

what's for breakfast? honestly nothing beats eating freshly made bites made painstakingly by hand. at lai heng, they sell nothing but just petite bite size teochew kuehs; rice kueh, soon kueh and chinese chives kueh. perfect for breakfast or that little afternoon snack indulgence.

the extra touch here had to be the option to pan fry your kuehs. quality of skin is already a lovely thin and chewy to begin with (especially the soon and chinese chives) but that extra crisp and char after frying really up the game. for a real authentic treat, go with the chinese chives fillings which they serve generously. then, drizzle with complimentary dark sweet sauce and have a hearty one, teochew style at only $0.70 - $0.90 / pc.

#satay but #foiegras. #micdrop. pop one into your mouth first for pureindulgence. then a cut as spread on the buttered toast. shiok only. definitely a $7 well spent if you ask me.

that day at luke's with some of the freshest shucked oysters swimming in their own clear liquor ($98 / dozen).
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but i heart my 400g usda prime rib eye ($99) more - served naked with nothing but just garlic confit. beneath the charred exterior was an exemplary medium rare revealing the lucious porn pink inside.

don't be fooled by the lack thereof, the red hard shell is actually salt and spices rubbed all over 3427 times. you then want to pick off the shells with your fingers brusquely and coat them liberally with the salty concoction before pinching the sweetest crab flesh with roe aplenty. by design and chance, the explosive culmination of dead salty and sea sweetness in your mouth shocks you momentarily and leaves in a state of blank and ecstasy. you helplessly proceed to repeat all proceedings, prolonged and more physical, licking clean your fingers like a cat at its paws and pursing your lips continously like a dying man at a desert at any chance of moisture. experience this at a phone call away; Yang Jun at 9127 9846 ($48 onwards, seasonal price).

dry-aged beef has a remarkable depth of flavor, or so they say. this juicy-silly 250g grass-fed ribeye ($42.90) with a secret rub here at @pastajsg is also remarkable depth of flavor. it is HOWEVER not dry-aged. at all. .

when you dine at @pastajsg, self-taught chef john promises you dishes that are painstakingly organically prepared and an experience of partaking deep concentrated flavors (that my friend, is a brand that sets you different from competition). and is not just the mains only, the complimentary sides are equally laboriously prepared. think hours cooked sides of mushrooms and carrots that taste so earthly deep and garden sweet in flavors they are almost philosophical.
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a @burpple invite and hosted by @pastajsg.

because my breakfast is better than yours. i guarantee you this is definitely not your typical kaya spread. is over-the-top, in-your-face, unshamelessly concentratedly rude but oh so fragrant af is like you had hectre of pandan leaves in that dollop spread. not coconut milk but coconut cream, heavy yolks only and sans the whites, @pastajsg is unapologetically saying this is your ultimate kaya toast. you know what, i don't think they are wrong. $6.50 for a toast but you will thank me later.
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a @burpple invite, hosted by @pastajsg and a big thank you to @justinfoodprints for ordering this

spaghetti but asian. wanna a real taste of korea? then you want to try the jajangmyeon at hoho. black bean sauce here for the jajangmyeon is subtle sweet, comforting thick and comes with generous pork pieces. slurp up!

#omakase starto at this 9 seater only restaurant: truffle sprayed onsen egg with salmon roe - harmony at its best here with the salty burst of roe to contrast the onsen in texture and taste and the mild truffle holds the taste altogether. with its minimalism clean interior and white washed walls, @ryosushisg's "modern sushi" is beckoning.

so i've been hunting down this stall like forever? once i had them in jb but it wasn't spectacular. then at batok but it was not them at all! so "heart grey one cold" and procrastination took over.. till now. one mouth and i realised i have not been living. .

quite sure they sell skin, not meat though. i mean, omggg the roast pork skin is just unlike any?! it has this finessed crustiness from the first bite to end, almost soot like for the lack of better word (but in a good sense). char siew cuts are huge on this visit, fatty major but the little caramelised skin on it already outdoes it. needless to say that shimmering roast duck skin is equally outstanding, almost coming with a crisp and crack. boy, delayed gratification never felt so good!

sourdough made with heart. it has to be you know, you need to make one heck of a culture before making a tasty sourdough. so you can feel their sincerity in their prodice. while sourdough is not out to please everyone, their perfect crust and chewiness makes it welcoming for all to try. not a big fan of drip coffee but if sourdough is already relatively new to you, why not give their cata coffee a try. the fruity finish in the coffee goes very well with the subtle bread tartness!